Grilled snapper with chermoula
Barbecue

Grilled snapper with chermoula

Serves: 4
Time to make: 25 mins , plus 20 mins marinating

Ingredients

  • 4 x 150g snapper or tarakihi fillets
  • 1 cup cousous
  • 1 red, yellow or green chargrilled capsicum
  • Chermoula paste
  • 3 cloves garlic
  • 1 pinch salt
  • 1 small onion, diced
  • 1 small bunch fresh coriander, chopped
  • 1 teaspoon paprika
  • 1 small bunch fresh parsley, chopped
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin
  • 5 tablespoons olive oil
  • juice of 1 lemon

  • Instructions

    1 Combine all chermoula ingredients and make into a paste using a food processor or mortar and pestle. Rub fillets with paste and marinate for 20 minutes (keep 2 teaspoons paste aside for couscous). Grill on direct heat for approximately 9–10 minutes.

    2 Cook couscous by adding an equal amount of boiling liquid such as water or stock to couscous. Cover and leave for 5 minutes. Remove cover and fluff with fork.

    3 Mix in the 2 reserved teaspoons of paste and chargrilled capsicum. Serve snapper on couscous with a side salad.

    Recipe kindly provided by Raymond van Rijk at Gourmet BBQ: www.bbqgourmet.co.nz

    Nutrition Info (per serve)

      • Kilojoules 1975kJ

      • Calories 471cal

      • Protein 37g

      • Total fat 23g

      • Saturated fat 4g

      • Carbohydrates 30g

      • Sugars 3g

      • Dietary fibre 4g

      • Sodium 410mg

      • Calcium 70mg

      • Iron 2.5mg

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    First published: Aug 2008

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